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Chicken Avocado Ranch Burritos

Chicken Avocado Ranch Burritos are a delicious fusion of flavors that will elevate any meal. Wrapped in warm tortillas, these burritos feature tender chicken, creamy avocado, zesty ranch dressing, and crunchy veggies for a satisfying bite. Perfect for busy weeknights or casual gatherings, this recipe is sure to impress family and friends alike.

  • Total Time: 30 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 3–4 boneless, skinless chicken breasts (about 1 lb)
  • 2 ripe avocados
  • ½ cup ranch dressing
  • 4 large flour tortillas
  • 1 cup shredded cheddar cheese
  • 1 cup shredded romaine lettuce
  • 1 cup diced tomatoes
  • ½ tsp ground cumin
  • ½ tsp chili powder
  • Salt & pepper to taste

Instructions

  1. Season chicken with salt, pepper, cumin, and chili powder. Heat olive oil in a skillet over medium heat and cook chicken for about 6-7 minutes per side until golden brown and fully cooked.
  2. While the chicken cooks, mash the ripe avocados in a bowl with a pinch of salt.
  3. Once cooked, let the chicken rest briefly before shredding it with two forks.
  4. Lay each tortilla flat and layer with shredded chicken, mashed avocado, diced tomatoes, lettuce, ranch dressing, and cheese.
  5. Fold the sides of the tortilla over the filling and roll tightly from bottom to top.
  6. Heat assembled burritos seam-side down in the skillet for 2-3 minutes per side until golden brown.
  7. Slice diagonally and serve with extra ranch or salsa.
  • Author: Stefanie Weber
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main
  • Method: Frying
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 burrito (240g)
  • Calories: 470
  • Sugar: 2g
  • Sodium: 830mg
  • Fat: 22g
  • Saturated Fat: 8g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 43g
  • Fiber: 6g
  • Protein: 29g
  • Cholesterol: 85mg

Keywords: For added flavor variations, consider swapping chicken for turkey or adding bell peppers or corn. To store leftovers, wrap burritos in foil and refrigerate for up to three days. Reheat in an oven at 350°F until warmed through.